This delicious ensemble is a serious treat—one of my all-time favorites. Cauliflower toasts give the poached eggs something to sit on and add texture without the need for bread.
- 1 whole cauliflower, outer leaves removed
- 3 tablespoons cold-pressed olive oil
- 5 tablespoons dukkah or lightly crushed cumin seeds, plus extra to serve
- 2 tablespoons cold-pressed olive oil
- 1 tablespoon butter
- 2 garlic cloves, thinly sliced
- ½ medium red chile (optional), finely sliced
- 6–8 kale or cavolo nero leaves, on the large side, center stalks stripped out
- 4 free-range eggs
- Pinch of salt
- Cold-pressed extra virgin olive oil
- Juice of ½ lemon
- A few twists of black pepper
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the cauliflower across into four slices of “toast” about ½ to ¾ inch thick. Drizzle with 3 tablespoons of the oil, sprinkle with dukkah, place the toasts on your pan, and pop into the oven for about 30 minutes until they start to turn lovely and golden.
2. After 20 minutes, melt the remaining 2 tablespoons oil and butter in a medium casserole or Dutch oven with a lid over medium heat. Add the garlic and chile (if using), stir for 30 seconds, add the kale, then a few tablespoons of water, and a pinch of salt. Cover tightly with the lid and braise for 10 minutes, stirring occasionally.
3. You may need to turn the heat down or add a little extra water if it is cooking too furiously. Place a wide, deep saucepan over high heat and fill it with boiling water. Bring it to a light simmer and add a pinch of salt. Carefully crack one egg into a cup then gently pour it into the simmering water. Repeat with the remaining eggs and cook to your liking. Depending on their size, a soft-poached egg takes about 2 minutes and a soft to firm one needs about 4 minutes.
4. When everything is ready, place the cauliflower toasts onto warm plates, top with the eggs, and place the kale alongside. Sprinkle with a little extra dukkah and drizzle with cold-pressed extra-virgin olive oil, then squeeze some lemon over the kale and season with a few twists of pepper.